Cultural foods: Recipes from Haiti

drawing of Haitian woman cooking
over open fire

Two of my wife Barbara's favorite Haitian recipes

Is there a national dish of Haiti? One of these might be it.

Looking to do something creative as you study and pray about missionary work in Haiti? Prepare one of these recipes! Neither is an official "national dish" of Haiti. However, both are eaten frequently.

Griots (Haiti)

One Haitian food specialty is griots. The Haitians often cook these and sell them at little stands along the roads. Try these on toothpicks as hors d'oeuvre or appetizers. They can also be a main course when served with rice and bean sauce.

Put all ingredients in a bowl and allow to marinate for a few hours. Drain. Heat some oil and brown meat. Then add marinade and simmer over low heat for 30 minutes covered. Remove the lid and increase the heat to eliminate any liquid. Serve hot.

Haitian bean sauce

Rice and beans are the staple foods of Haiti. The beans are made into a thick sauce, seasoned subtly with garlic and cloves. For a complete Haitian dinner, cook Chicken Haitian Style, rice and bean sauce. Serve with a vegetable salad and melon for dessert.

Cook one package of pinto beans in water until well done. Add salt to taste, a few whole cloves, a clove of garlic and a pinch of oregano and some salt pork. When the beans are very well cooked, remove cloves and garlic. Press at least one-half or more of the beans through a colander. Add the thick-pressed beans to the others. (Throw away the pulp left in the colander.) Serve with rice as a gravy. it should be the consistency of cream gravy (with lumps).

The Kingdom strikes back

NextYour Kingdom come? On earth? Signs of the Kingdom of Heaven at work in Haiti . . . [ more ]

    -- Howard Culbertson,

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